Quail Escabeche

Ingredients

• 4 whole quail
• 2 tablespoons extra virgin olive oil
• 2 small fennel bulbs (1 lb total) stalks trimmed and bulbs minced
• 3 medium shallots, minced
• 1 clove garlic, peeled and minced
• 1 lwmongrass stalk, 1 or 2 outer layers removed & lower 4 inches minced
• ½ cup raisins
• 1 (2‑inch) piece mexican cinnamon stick
• 1½ cup dry sherry
• ¼ cup sherry vinegar
• 1 tablespoon flat leafed parsley, minced
• salt
• pepper
• additional olive oil to taste for drizzling